Methi Thepla Recipe

Recipe of Methi Thepla:

Ingredients:

• 1 cup methi leaves/fenugreek leaves, tightly packed

• 1 cup whole wheat flour/atta, 120 grams

• ¼ cup besan/gram flour, 40 grams

• ¼ cup pearl millet flour/bajra flour, 40 grams

• ¼ cup sorghum flour/jowar flour or, 40 grams

• ½ inch ginger/adrak + 1 or 2 green chilies/hari mirch, crushed about 1 to 1.5 tsp ginger + green chili paste

• ½ tsp red chili powder/lal mirch powder

• ½ tsp turmeric powder/haldi

• ½ tsp cumin powder/jeera

• ½ tsp coriander powder/dhania powder

• ¾ tsp salt or add as required

• 1 tbsp oil

• 4 to 5 tbsp yogurt/dahi or water for kneading or add as required

• oil for roasting theplas, as required

                                                       

Method:

• rinse 1 cup methi leaves very well in water. then drain them and chop finely. keep aside.

• in a mixing bowl, take 1 cup whole wheat flour, ¼ cup besan, ¼ cup pearl millet flour/bajra flour and ¼ cup sorghum flour/jowar flour. i have used miller flours but you can skip add it, if you don't have. in this case just add ¾ cup besan instead of ¼ cup.

• add all the spices and herbs.

• add the chopped methi leaves.

• mix everything well.

• add curd (for a vegan option add very little water instead of curd).

• mix again and knead into a dough. don't add water while kneading as methi leaves release water.

• knead the dough very well. add more curd if required while kneading.

• make medium sized balls from the dough.

• take a medium sized ball and sprinkle some flour on it.

• with the rolling pin begin to roll the thepla.

• roll the thepla to a round of about 5-6 inches in diameter.

• on a hot tawa place the thepla. flip when one side is partly cooked.

• spread oil on this side. flip the thepla again.

• now spread the oil on this side. flip a couple of times till you get golden spots and the methi thepla is cooked evenly.

• you can also press the thepla with spatula while cooking.

• remove the thepla and keep it in a roti basket. since i plan to serve these theplas after a few hours. i have added more oil so that they remain soft. 

• serve methi thepla with plain yogurt or a lemon or mango pickle.

                                                                        

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